不同大豆品种对腐竹品质的影响

The Influence of Different Soybean Varieties on Yuba Quality

选取5个大豆品种,通过测定大豆化学组成及其制成腐竹的品质指标,采用相关性分析的方法,全面探究了不同品种大豆化学组成对腐竹成膜速度、机械性能等方面的影响。结果表明:大豆蛋白质含量与腐竹中蛋白质含量、色度a*呈显著正相关(分别为r=0.867、r=0.926),与腐竹硬度达到极显著正相关(r=0.971);大豆中脂肪含量与腐竹脂肪含量呈显著正相关(r=0.908)与腐竹黄度b*达到显著负相关(r=-0.956);大豆中蛋白脂肪比与腐竹黄度b*达到极显著正相关(r=0.986),与腐竹的硬度以及腐竹蛋白质、脂肪含量均达到显著相关(r分别为0.916、0.887、-0.730)。另外,大豆蛋白质含量对腐竹的成膜速度的影响大于脂类物质对成膜速度的影响。天隆2号腐竹品质最佳,且蛋白脂肪比为1.35左右的大豆更适合制作腐竹。

Five different kinds of soybean were selected as material making the yuba, and thechemical composition and the quality indicators of yuba were determined. The relation between the chemical composition and filming speed, mechanical properties was investigated thoroughly by meaning of correlation analysis. In this study, in order to evaluate the effect of the raw materials on the physicochemistry and quality of yuba, five different kinds of soybean were selected. The correlation analysis was used for investigating the relation between soybean compositions and film-forming speed, mechanical properties. The results indicated that the content of soybean protein was correlated with the content of products protein and a＊ （r=0.926＊and r=0.867＊）, and it was significantly correlated with hardness of yuba（r=0.971＊＊）.Besides, the content soybean fat was correlated with the fat content of products（r=0.908＊）, and was negatively correlated with b＊（r=-0.956＊）. The ratio of protein/fat in soybean was significantly correlated with b＊（r=0.986＊＊）, hardness and the protein content of yuba with r=0.916＊, 0.887＊and-0.730＊ respectively. In addition, the content of soybean protein play the dominate role in film-forming speed instead of fat. Tianlong2 is the best material of five selected soybean samples to make yuba and the soybean that the ratio of protein/fat is about 1.35 is better in forming yuba.